Saffron Risotto with Scallops/Shrimp

By CheeseDiva

Ingredients

• 6 to 7 cups chicken or shrimp stock
• 1 teaspoon (loosely packed) saffron threads
• 3 tablespoons olive oil
• 2 tablespoons minced garlic
• 1 pound (2 cups) Arborio rice
• 2 teaspoons salt
• 1/2 pound raw shrimp, peeled, deveined and butterflied
• 1/2 pound scallops
• 1 cup dry white wine
• 2 tablespoons butter
• 2 tablespoons chopped reconstituted sun-dried tomatoes
• 1/3 cup fresh basil leaves, coarsely chopped

Preparation

Step 1

Bring the stock to simmer in a saucepan and have a large ladle at hand. Place the saffron threads in a large, heavy saucepan, preferably one that is wider than it is deep. Crush them with the back of a metal spoon. Add 2 tablespoons of the oil and stir with a wooden spoon over medium heat until the oil begins to stain yellow. Set aside 2 teaspoons of the shallots and 1 teaspoon of the garlic and add the rest to the pan along with the rice. Cook, stirring until the rice is evenly coated with the yellow oil. Continue cooking until the rice is about 90 percent done.

Add another cup or so of stock and the salt to the rice. While it cooks, combine the remaining oil, shallots and garlic in a large skillet. Cook over high heatuntil soft and fragrant; add the shrimp and scallops. Cook until they are halfway opaque, then add the wine and bring to a boil.

Add the contents of the skillet to the risotto. Stir in the butter, tomatoes and basil and cook until the liquid is nearly absorbed and only a thick “gravy” remains. Taste for seasoning and for doneness. Each grain should be fully cooked but still slightly firm in the center, like al dente pasta.